Fresh Scallop Porcini Mushroom Cream Soup

Ingredients ? : ?

Fresh Jumbo Scallops ? 1 piece

Small onion 1 piece ?

Asparagus 1 sprig ?

Porcini mushrooms? 15g?

Light cream ? 5ml ?

Butter 25g

Broth:

Carrot 15g

Celery 10g

White Wine 50ml

Lemon 1 thinly sliced

Water 250ml

Method:

1.? Cut the soup ingredients into thin slices, put all of them into a pot, boil the water over a low heat for about 1 hour, then remove the residue and set aside.

2.? Add the porcini mushrooms to the pot, add butter, salt, pepper, and just enough water to cover half of the porcini mushrooms. Bring the water to a boil and cook over low heat for about 3 minutes, then remove and dry the water and set aside, reserving the broth.

3. Add salt to the stock, add the scallops and bring to a slow boil. Cook the scallops until they are half-cooked, then remove and drain.

4. Continue to cook the broth to 1/3 of the volume, then add the broth from (2), add the light cream and bring to a boil over low heat, then add the butter and stir slowly until completely dissolved.

5.? Chop the small onions and asparagus, cook them in salted water over high heat for 30 seconds, then dry them out and sauté them, together with the porcini mushrooms and scallops, in a little olive oil until golden brown.

6.? Put the ingredients of (5) into a soup bowl and pour the broth of (4) into the bowl to finish.